Romanian cuisine

Mititei (Mici)

The Romanian cuisine is the national cuisine of Romania . A distinction is made historically and culturally between the kitchens of Ardeal , Wallachia and those of the Moldovan areas on the border with the Republic of Moldova with its local cuisine .

An important staple food is corn . It is processed in the form of corn grits and corn flour in cooking and baking. Mămăligă , a solid corn porridge, is considered a national dish. Sheep meat and milk also play a very important role. The potato, on the other hand, is of minor importance and is only used as a side dish.

Typical dishes

Chifteluțe marinate

Ciorbă cu perișoare

Cozonac

Salată de icre

Salată de vinete

Sarmale de varză acră

• Bulz - sheep's cheese coated with Mămăligă
• Caltaboș - traditional press sack
• Cașcaval hard cheese made from cow or sheep cheese
• Chifteluțe marinate - Marinated meatballs in a special tomato sauce
• Ciorbă de burtă - tripe soup
• Ciorbă de perișoare - sour meatball soup with a vegetable garnish
• Coliva - Romanian rye cake
• Cozonac - sweet yeast cake
• Lapte de pasăre - egg foam in vanilla milk
• Mămăligă - porridge made from corn semolina
• Mititei - grilled minced meat rolls
• Mujdei - garlic sauce
• Pârjoale moldoveneşti - "Moldavian style meatballs" filled with potatoes, carrots, onions, dill and parsley
• Sarmale de varză acră - sour cabbage wraps filled with minced meat and rice, in the fasting period before Easter also with vegetables
• Sărmăluțe cu foi de viță - grape leaf roulades with minced meat
• Papanași - cottage cheese dumplings with sour cream and fruit
• Pastramă - smoked beef wrapped in paprika
• Salată de icre - fish roe salad
• Salată de vinete - an eggplant spread
• Telemea - Feta style cheese made from buffalo, cow or sheep cheese
• Tocăniță de carne cu gutui - meat and quince stew
• Țuică - plum brandy
• Vișinată sour cherry based schnapps
• Zacuscă - a vegetable spread made from eggplant and peppers

See also

• Transylvanian cuisine

literature

• Trish Davies: The Balkan Cookbook. Traditional cooking from Romania, Bulgaria and the Balkan countries. London 1999, ISBN 1-84215-107-X .
• Michael Hiltscher / Delia Dumitriu: At one table: kitchen recipes from Romania and Germany. Împreunǎ la masă: Rețete din România și Germania . Bucharest: Editura Anima, 2004, ISBN 973-7729-00-5 .
• Nicolae Klepper: Taste of Romania. Expanded edition. New York 1999, ISBN 0-7818-0766-2 .
• Eve Landis: Pofta buna: Recipes from Romania. Miles, 2003, ISBN 3-9521114-2-2 .

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